Venison Stew Recipe
Ingredients
2 cups dry red wine
Juice of 1 lemon juice of 2 limes
2 large bay leaves
2 whole cloves
1 large yellow onion, peeled and sliced
3 carrots, peeled and chopped
Top leaves of 2 celery ribs
1 large garlic clove, peeled and crushed
1/2 teaspoon dried tarragon
Pinch of dried thyme
6 whole black peppercorns, crushed
1 juniper berry, crushed
1/2 teaspoon salt
TO COMPLETE THE STEW:
3 pounds of lean venison cut in 1 inch cubes
8 tablespoons (1 stick) sweet butter (slightly more if needed)
2 tablespoons gin
3 tablespoons lean salt pork, cut into 1/4 inch dice
1/4 pound fresh mushrooms, as small as possible
Salt and freshly ground black pepper, to taste
12 to 18 tiny pearl onions
6 chicken livers
Directions
Combine marinade ingredients in a large glass bowl and stir well.
Add venison, cover, and refrigerate for 1 day.
Turn meat 1 or 2 times in the marinade.
Remove meat from marinade and dry thoroughly with paper towels.
Reserve marinade.
Melt 2 tablespoons of the butter in a heavy skillet.
Brown the cubed venison a few pieces at a time, and with a slotted spoon transfer them to a bowl.
Add additional butter to pan as needed.
Transfer all the venison to a flameproof casserole.
In a small saucepan, warm the gin, then pour it over the venison and ignite.
Shake the casserole slightly until flames die out.
Saute the diced salt pork in a small skillet until golden.
With a slotted spoon transfer pork to the casserole.
Remove mushroom stems and save for another use or discard.
Wipe mushroom caps with a damp paper towel.
Melt 4 tablespoons of the butter in a small skillet.
Add mushroom caps and season with salt and pepper.
Cook, stirring occasionally, until tender, about 5 minutes.
Transfer mushrooms and cooking liquid to the casserole.
Bring 1 quart salted water to a boil.
Drop in the pearl onions and boil for 1 minute.
Transfer onions to a bowl of ice water; when cool, peel them and add to the casserole.
Strain the marinade and add it to the casserole; stir well.
Set casserole over medium heat.
Bring to a boil, reduce heat, cover, and simmer for 30 to 40 minutes.
Meanwhile, melt remaining 2 tablespoons butter in a small skillet and cook the chicken livers until they are firm but still pink inside, about 5 minutes.
Cut into large dice.
When venison is tender, add livers to the casserole.
Taste, correct seasoning
Add venison, cover, and refrigerate for 1 day.
Turn meat 1 or 2 times in the marinade.
Remove meat from marinade and dry thoroughly with paper towels.
Reserve marinade.
Melt 2 tablespoons of the butter in a heavy skillet.
Brown the cubed venison a few pieces at a time, and with a slotted spoon transfer them to a bowl.
Add additional butter to pan as needed.
Transfer all the venison to a flameproof casserole.
In a small saucepan, warm the gin, then pour it over the venison and ignite.
Shake the casserole slightly until flames die out.
Saute the diced salt pork in a small skillet until golden.
With a slotted spoon transfer pork to the casserole.
Remove mushroom stems and save for another use or discard.
Wipe mushroom caps with a damp paper towel.
Melt 4 tablespoons of the butter in a small skillet.
Add mushroom caps and season with salt and pepper.
Cook, stirring occasionally, until tender, about 5 minutes.
Transfer mushrooms and cooking liquid to the casserole.
Bring 1 quart salted water to a boil.
Drop in the pearl onions and boil for 1 minute.
Transfer onions to a bowl of ice water; when cool, peel them and add to the casserole.
Strain the marinade and add it to the casserole; stir well.
Set casserole over medium heat.
Bring to a boil, reduce heat, cover, and simmer for 30 to 40 minutes.
Meanwhile, melt remaining 2 tablespoons butter in a small skillet and cook the chicken livers until they are firm but still pink inside, about 5 minutes.
Cut into large dice.
When venison is tender, add livers to the casserole.
Taste, correct seasoning
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